Vietnamese Egg Rolls

Contributor: Luan Le

1 lb Vietnamese eggroll wrapper (25 pieces)
1 lb fresh ground pork
1 lb fresh cole slaw
1 yellow onion (medium size, thinly sliced)
Bean thread (1.8 oz. package)
1 t sugar
1 t mono-sodium glutamate (MSG)
1/4 t salt
1/8 t black pepper

 

  1. Soak bean thread in hot water for approximately 5 minutes
  2. Drain bean thread and cut into quarters
  3. Combine and shred remaining ingredients
  4. Wrap into small rolls (don't let them get thicker than a quarter)
  5. Deep fry in oil at medium to medium-high.
  6. They are done when they turn yellow brown
  7. Drain and serve